In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes). Just before serving add nuts and arugula/baby spinach to the mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally.

Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken. cover and cook on low for 2-1/2 hours or until chicken is tender. Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes until thickened. Return chicken to the slow cooker; heat through.

Cover potatoes with water in a saucepan. Bring to a boil. Reduce heat; cook uncovered 10-15 minutes or until tender. Drain; cool completely. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. Top servings with crumbled bacon!

Place fillets on a baking dish lightly sprayed with cooking spray. Drizzle with lime juice; sprinkle with lime peel, salt and pepper. Bake at 350 for 12 minutes or until fish flakes easily with a fork. Cook and stir peppers in oil over medium heat until crisp-tender; stir in basil. Serve peppers over tilapia and enjoy!

In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill covered over medium heat for 3-5 minute on each side until shrimp turn pink, turning once.

Preheat oven to 425. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place chicken pieces on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180.

Cook the linguine according to package instructions. In a blender, combine the next eight ingredients. Pour into a skillet and bring to a boil. Reduce heat, stir in shrimp. Simmer uncovered for 3-4 minutes until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle each serving with Parmesan cheese and parsley.

Combine the first seven ingredients in a large bowl. Crumble beef over mixture and mix well. Shape into four patties. Grill burgers, covered, over medium heat (or broil 3-in. from the heat) for about 4-7 minutes on each side until juices run clear. Top with cheese. Grill (or broil) one minute longer to melt cheese. Serve on buns with bacon and toppings!

In a large skillet, saute onion and bell pepper in butter for 2 minutes. Stir in corn, suagr, salt, basil, thyme and black pepper. Cover and cook over medium-low heat for 5 minutes or so until corn is tender. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.

Beat the butter, chili powder, mustard and cayenne together until smooth. Refrigerate until serving. Rub steaks with pepper and sugar. Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness. Spoon chili butter over steaks and serve!

Flatten chicken slightly so all pieces are the same thickness; set aside. Combine the milk and garlic in a bowl. And combine the flour, ranch dressing mix and pepper in anothe bowl. Dip chicken in the milk mixture then coat with flour mixture. Cook chicken in oil and butter over medium heat 6-8 minutes on each side until no longer pink.

In a large skillet, saute mushrooms in oil and butter until tender. Spread 1 tbsp apricot preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter. Cook quesadillas over medium-high heat (1-2 minutes each side) until they're golden brown and cheese melts. Serve immediately.

Sprinkle the chicken breasts with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side. Remove and keep warm. Combine blueberry preserves, raspberry vinegar, fresh blueberries and Dijon mustard in skillet. Bring to a boil; cook and stir until thickened. Serve with chicken; sprinkle with basil.

Arrange the tortilla chips on a lightly greased baking sheet. In a large skillet, cook onion and garlic in oil until tender. Add chicken and taco seasoning. Sitr in salsa and heat through. Spoon chicken mixture over chips; sprinkle with cheese. Bake at 350 for 10-15 minutes or until cheese is melted. Top with tomato and green onions.

Cook pasta according to package directions. Meanwhile, combine peppers, oil and garlic powder in a bowl; toss to coat. Arrange peppers in a single layer on a lightly greased baking sheet. Bake at 350 for 15 minutes until peppers are tender. Drain pasta and rinse in cold water. In a large salad bowl, toss the pasta, pesto, olives and peppers. Refrigerate until serving. Sprinkle with Parmesan cheese.

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes or until thickened. Add spinach and chopped tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Combine the parsley, salt, paprika, thyme, oregano, basil and pepper; sprinkle over fillets on both sides. Place in a greased 13-in by 9-in baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets. Bake uncovered at 350 for 15-20 minutes or until fish flakes easily with a fork.

Cook the pasta according to package directions. In a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the melted Velveeta and 1-1/2 cups of each cheddar cheese. Drain pasta; stir into cheese mixture. Pout into a greased 3-qt. baking dis. Sprinkle top with remaining cheeses. Bake uncovered at 350 for 25-30 minutes until cheese is melted and edges are bubbly.

Cook the bacon in a medium size skillet over medium heat until crisp (9-11 minutes). Remove bacon to paper towels; reserve the drippings in the skillet. Whisk the vinegar, suagr, mustard and 1/4 tsp each salt and pepper into the drippings. Slowly whisk in the olive oil. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and bacon. Toss; season with salt and pepper and top with croutons.

In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 tsp lemon-pepper seasoning; heat through. Stir in tomato; set aside. In a small bowl, combine the yogurt, mayo and remaining lemon-pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.

In a large oven proof skillet, cook bacon over medium heat until crisp. Remove bacon to drain on paper towels. Reserve 2 tbsp drippings. Wipe pan clean. Return bacon to pan with reserve drippings; sprinkle with brown sugar. In a small bowl, combine pancake mix and water just until moistened. Pour into pan. Bake at 350 for 18-20 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve with warm syrup and butter!

Cook pasta according to package directions. Meanwhile in a large bowl combine chicken, pineapple, celery, onions, grapes and cranberries. Drain the pasta and rinse in cold water; sitr into chicken mixture. In a small bowl, whisk ranch dressing and mayo. Pour over salad and toss to coat. Cover and refrigerate for at least an hour. Just before serving, stir in cashews.

Chop equal amounts of onion and tomato. Chop up cilantro. Slice the jalapenos in half and scrape out the seeds (unless you want the heat!!). Finely dice the jalapenos. Put all four ingredients in a bowl. Squeeze the juice from half of the lime into the bowl. Sprinkle with salt and stir. Taste and adjust seasonings if needed by adding more salt and jalapeno.

In a Dutch oven (or large pot) cook fettuccine according to package directions; adding corn during the last 8 minutes of cooking. Meanwhile, in a small skillet, heat 2 tsp oil over medium-high heat. Add red pepper and green onions; cook and stir until tender. Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and red pepper mixture; toss to combine. Sprinkle with cheese and parsley.

In a large skillet, coof beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted. Remove from heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filing; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil 2-3 minutes or until lightly browned. Turn: cook 2-3 minutes longer. Drain on paper towels. Serve with toppings.

Drain pineapple juice into a small bowl, add teriyaki sauce. Place 3 tbsp mixture in a resealable plastic bag. Add pineapple; toss to coat and set aside. Shape beef into four patties; place in a baking dish. Pour the remaining teriyaki sauce mixture over the patties; marinate 5-10 minutes, turning once. Drain and discard teriyaki marinade. Grill burger patties, covered, over medium heat for 6-9 minutes until no longer pink. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. Drain and discard pineapple marinade. Place pineapple on the grill to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Top with bun, serve immediately!

Cook the pasta according to package directions. In a large skillet, cook the beef, sausage, green pepper and onion until the meat is no longer pink; drain. Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives and cook/stir for 5 minutes. Drain the pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Top each serving with grated Parmesan cheese.

In a large bowl, toss bread with oil and transfer to a baking sheet. Bake at 450 for 8-10 minutes until golden brown. Cool to room temp. In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives and bread. Serve with your family's favorite Italian dressing.

In a small bowl, mix the mayo, ketchup, horseradish and hot pepper sauce. Cover and chill until serving. Heat 1/2 inch oil on medium high in a skillet. In a large resealable plastic bag, combine the flour, cornmeal, cajun seasoning and salt. Add shrimp, a few at a time. Seal bag and toss to coat; fry in oil for 2-3 minutes on each side until golden brown. Drain on paper towels. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce.

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook meat over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with meat mixture. Place in a baking dish coated with cooking spray. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with cheese. Bake five minutes longer until cheese is melted.

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle servings with parsley.

In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20 minutes more until juices run clear.

Cook pasta according to package directions, reserve 1/4 cup of the cooking liquid before draining pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine. Add the eggs, Parmesan, 1/2 tsp salt and 1-1/2 tsp pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with extra Parmesan.

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, onions, red peppers and cheese. In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for an hour before serving.

In a large skillet, brown beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off center on each tortilla; top with about 2 tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with salsa and sour cream.

Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, pineapple, celery, onion, grapes and cranberries. Drain the pasta and rinse in cold water; stir into chicken mixture. in a small bowl, whisk ranch dressing and mayo. Pour over salad and toss to coat. Cover and refrigerate at least an hour. Just before serving, stir in cashews.

Such a nice day deserves a fast (re: no cooking required!) dinner. As tomatoes and avocados are two of my fave things, putting them together in a wrap in a no-brainer for me! (This recipe makes two so double up if you need more.)

In a small bowl, mash 1/4 of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado. Sprinkle cheese, garlic powder, salt and pepper; roll up. Serve immediately.

In a small bowl, whisk the first five ingredients; rub over the flesh side of the salmon fillets. Refrigerate, covered, for an hour. For the relsih, in another bowl, mix mint, canola oil, lemon juice, lemon peel and sugar. Add strawberries and cucumber; toss to coat.

Fire up the grill and lightly coat it with oil. Place salmon on grill rack, skin side down. Grill covered over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with strawberry relish.

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture. Bake at 375 for 20 minutes. Brush with melted butter. Bake 10 minutes more until top is golden brown.

Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish. In a small bowl, combine the eggs, ricotta cheese, Romano cheese, 1/4 cup of the Parmesan cheese and parsley; spread over pasta. Top with remaining pasta mixture; srpinkle with mozzarella and remaining Parmesan. Cover and bake at 350 for 25 minutes. Uncover; bake 10-15 minutes longer until bubbly.

In a small bowl, mix the beef and seasonings just until combined. Divide into twelve portions; shape each into a 1-1/2-in. patty. In a large nonstick skillet, cook patties for 4 to 5 minutes on each side or until meat is no longer pink; drain. Pour pizza sauce over patties and heat through. Spoon onto French bread; sprinkle with cheese. Cut into sandwiches and serve.

In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. reduce heat; cover and simmer 10-15 minutes until potatoes are tender. Add peas; cook 5-8 minutes longer until peas are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives.

Prepare rice according to package directions; remove to a large bowl. In a small bowl, whisk the peanut sauce, oil and water until blended; set aside. Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately.

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through but do not boil.

Season both sides of the steaks evenly with 1 teaspoon garlic and herb seasoning blend. Heat a large nonstick skillet over medium-high heat. Cook the steaks for 2 minutes on each side, or until browned. Add the broth and bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until tender. If needed, add water 1/4 cup at a time to keep the steaks from sticking. If desired, reserve 1/2 to 2/3 cup cooking liquid to spoon over the steaks before serving.

Meanwhile, in a medium skillet, dry-roast the whole almonds over medium heat for 6 to 8 minutes, or until golden brown, stirring occasionally. Transfer to the work bowl of a food processor and let cool for 5 minutes. In the same skillet, dry-roast the sliced almonds for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer to a small plate and set aside.

Process the whole almonds for 1 to 2 minutes, or until finely ground. Transfer to a medium bowl. Stir in the cranberry sauce or sour cream, horseradish, and 1/2 teaspoon garlic and herb seasoning blend until well combined.

To serve, spoon the reserved pan liquid over each steak. Top each with about 2 tablespoons sauce. Garnish with the almond slices.

DirectionsIf using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the mixer on low, beat until the dough forms a ball, stopping the mixer and pushing down the dough with your hands as needed so it combines well. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.

If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar, and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.

For either method, set the dough aside to rest for 15 minutes.

To knead the dough with the mixer, beat on medium-low until smooth and elastic,
about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.

To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.

Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85ºF) until the dough doubles in size, about 1 hour.

Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.

If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator.

To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.

If available, set one or two pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.

Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.

If you do not have a pizza stone, turn two sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only one sheet pan, assemble only one pizza at this point.)

Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add the broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes until veggies are tender. Combine the flour and remaining milk until smooth; gradually stir into the soup. Bring to a boil; cook 2 minutes longer until thickened.